Zippy Chicken Mushroom Soup

Name: Zippy Chicken Mushroom Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 3/4 quarts, 11 serving(s)
Ingredients: 1/2 lb fresh mushrooms, chopped (I use baby portabellos); 1/4 cup onion, chopped (I use slightly more); 1/4 cup celery, chopped (I use slightly more); 1/4 cup carrot, chopped (I use slightly more); 1/4 cup butter, cubed; 1/2 cup all-purpose flour; 5 1/2 cups chicken broth (I make mine from bouillon cubes); fresh ground black pepper; 1/4 teaspoon dried thyme; 1/2 teaspoon hot pepper sauce; 3 cups half-and-half cream; 2 1/2 cups cubed cooked chicken (I use leftover Rotisserie chicken); 1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh); 1 1/2 teaspoons lemon juice; 1/2 teaspoon salt

(2)

Recipe by Megan V

This is a recipe I found in a Taste of Home magazine and modified slightly. It is so simple to make and so tasty! Try it, you won't be disappointed!

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READY IN: 25mins

SERVES: 11

YIELD: 2 3/4 quarts

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

lb fresh mushrooms, chopped (I use baby portabellos)
¹⁄₄

cup onion, chopped (I use slightly more)
¹⁄₄

cup celery, chopped (I use slightly more)
¹⁄₄

cup carrot, chopped (I use slightly more)
¹⁄₄

cup butter, cubed
¹⁄₂

cup all-purpose flour
5 ¹⁄₂

cups chicken broth (I make mine from bouillon cubes)
fresh ground black pepper
¹⁄₄

teaspoon dried thyme
¹⁄₂

teaspoon hot pepper sauce
3

cups half-and-half cream
2 ¹⁄₂

cups cubed cooked chicken (I use leftover Rotisserie chicken)
1

tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
1 ¹⁄₂

teaspoons lemon juice
¹⁄₂

teaspoon salt

DIRECTIONS

In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
Stir in flour until blended. Add the broth and seasonings; mix well.
Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

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